Abstract

This study aimed to investigate the preparation of soy protein isolated (SPI) cutlery incorporated with 5-20% (w/w) crude morning glory stem fiber (MGSF). SPI cutlery samples without and with MGSF were subjected to hydraulic hot press molding at 160 °C for 5 min pressing time. SPI with 5% MGSF showed decreased lightness values compared to the control SPI (without MGSF) (p<0.05). Flexural modulus attained in SPI with 5% MGSF was higher and subsequently showed decreases in impact strength and compression load compared to the control SPI (p<0.05). SPI with 5% MGSF sample showed slightly lower water absorption followed by decreases in degree of swelling and solubility with that of the control SPI (p<0.05). Micrographs revealed 5% MGSF formed uniform matrix with SPI in comparison to the control and other treatments that showed cracks with the increased fiber addition. Additionally, stiffness decreased with the addition of 5% MGSF to SPI thereby increased deflection in comparison to the control SPI and other treatments. Thus, SPI cutlery added with 5% MGSF potentially retained the physical and mechanical properties of edible and biodegradable cutlery for food applications.

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